Homemade Mango Pancakes
Fluffy Mango Pancakes made with real mango purée for a naturally sweet, tropical twist on breakfast! Soft, golden, and ready in just 15 minutes, these pancakes are easy to make with pantry staples and taste like sunshine on a plate.
Servings: 8 pancakes
Calories: 171kcal
Ingredients
- 1 ½ cups all-purpose flour
- 3 teaspoon baking powder
- 1 tablespoon sugar
- ¼ teaspoon salt
- 1 mango pureed
- 1 cup milk
- 3 tablespoons melted butter
- 1 egg
OPTIONAL
- top with whipped cream, syrup, and diced fruit for serving or your favorite pancake toppings
Instructions
- Add flour, baking powder, sugar, and salt to a large mixing bowl. Whisk together.
- Add mango, milk, melted butter, and egg. Whisk until batter is uniform and smooth.
- Heat a skillet over medium-high heat.
- Spray skillet with cooking spray. Add ¼ cup spoonfuls to the skillet.
- When the edges of the pancakes appear dry and bubbles begin to form in the middle of the pancake, gently flip them over and cook until that side is done.
- Continue with the remaining batter.
- Top with whipped cream, syrup, and diced fruit or any of these amazing sides to serve with pancakes.
Video
Notes
- Rest the batter: Let it sit 5–10 minutes before cooking for extra fluffiness.
- Grease the pan: A hot, lightly buttered or sprayed skillet keeps pancakes from sticking.
- Even sizes: Use a scoop or measuring cup so each pancake cooks evenly.
- Flip once (and not too soon): Wait until edges are set and bubbles stay open, then flip just once to keep pancakes light and tender.
- Adjust milk gradually: Mango purée thickness varies. Add milk slowly until the batter flows off a spoon in a smooth, thick ribbon.
Nutrition
Calories: 171kcal | Carbohydrates: 25g | Protein: 4g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 35mg | Sodium: 312mg | Potassium: 124mg | Fiber: 1g | Sugar: 7g | Vitamin A: 490IU | Vitamin C: 9mg | Calcium: 151mg | Iron: 1mg